Sopa de Albondigas

“This recipe, which I found in an old Sunset cookbook, is the only one I've found that's as good as our favorite little family-owned Mexican restaurant. . .”
READY IN:
50mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan cook onion and garlic in hot oil until onion is tender but not brown.
  2. Stir in water, broth and tomato paste.
  3. Bring to a boil; add potatoes and carrots.
  4. Simmer 5 minutes.
  5. Meanwhile combine egg, cilantro or parsley, salt, oregano and pepper.
  6. Add ground beef and rice and mix well.
  7. Form into 1-inch meatballs.
  8. Add, a few at a time, to the simmering soup.
  9. When all meatballs are added, bring soup back to boiling.
  10. Reduce heat and simmer about 30 minutes, or until meatballs and vegetables are done.

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